Let us know! Jeff would love to taste-test some new treats!
Roasted veggies are a staple at our dinner table. Simone’s favourite is Brussel sprouts and Levi loves cauliflower. We also add in broccoli and carrots. Roasted potatoes are referred to as “square fries.” They are simple and delicious to make.
Ingredients
veggies, roughly chopped
BCF Cold Pressed Canola Oil
salt & pepper
Method
Preheat oven to 400F.
Toss the veggies with a generous amount of oil. Then sprinkle on salt and pepper.
Roast for 40 minutes. Flip the veggies half way through.
Today was the first day we decided to fire up our barbecue for the season. We grilled veal and black bean burgers and ate them with these scrumptious buns.... and some Heartbeat Hot Sauce!
1 cup warm water
1 tbsp sugar
2 1/4 tsp yeast
1/2 cup milk
1 tsp salt
3 tbsp Brule Creek Farms Canola Oil
1 cup Whole Wheat Flour
2 cups Partially Sifted Flour (plus extra for dusting)
1 tbsp melted butter
sesame seeds
In a large bowl, add the water, sugar and yeast. Let this rest for about 10 minutes so it foams.
Add in the milk, salt and oil. Add in the flour one cup at a time until the mixture is smooth. Knead the dough on a lightly floured surface for 10 minutes.
Put it in a covered bowl and allow it to rise until doubled - 1-2 hours depending on the temperature. Punch down the dough and split it into 12 pieces.
On a parchment lined baking sheet, place the balls of dough and cover. Allow them to rise for another 45 minutes.
Preheat the oven to 425F. Sprinkle the buns with sesame seeds and melted butter. Bake for 12-15 minutes or until golden. Allow them to cool before letting them become a vehicle for delicious, delicious barbecue!
This recipe was adapted from Binjal's Veg Kitchen's Homemade Hamburger Bun recipe.
A customer very kindly sent us this recipe. I was afraid to try it. I've attempted tortillas several times before much to the disappointment of our family. What made these different? I didn't overcook them. Yup, that's it. I thought they should come out of the pan like store bought ones come out of the bag. No siree! They should come out of the pan and you should be questioning whether or not they are indeed cooked. I see many more fish taco nights in our future! Thanks again for sharing Renee!
2 cups BCF Whole Wheat Flour
1 tsp salt
1/2 cup BCF Canola Oil
1 1/2 cups boiling water
Mix together the flour and salt. Drizzle in the oil and toss with a fork.
Create a well in the middle of the mixture and add the water. Mix until well combined.
Separate and form the dough into 8 balls. Place on a plate with a damp towel and let rest for an hour.
Once ready, dust your work surface with flour and roll out the balls into 8 inch circles (mine were roughly circlish).
Preheat a pan on medium high and cook each tortilla for only about 30 seconds on each side.
Place in an airtight container. Enjoy with your favourite tortilla recipe!
Today is cold and tomorrow is Valentine's Day which ended up being the perfect reason to bake a cake with our kids! We added a vegetable and cut down the sugar to try to make our chocolatey treat bit more kid friendly.
Cake:
4 eggs
1 1/2 cups sugar
1 1/4 cups BCF Extra Virgin Canola Oil
1/2 cup cocoa
1 tsp baking soda
1/2 tsp salt
3 cups shredded carrot
2 cups BCF Partially Sifted Flour
Beat together the eggs, sugar, oil, cocoa, baking soda and salt. Add in the carrot and mix well. Add the flour and mix just until combined. Pour batter into two buttered and floured cake pans. Bake at 350F for 25 minutes. While your cake cools, make the icing.
I caught Levi sharing the left over icing with Simone while I was taking a picture of the cake. It was so sweet (the scene, not the frosting) that I had to take a picture.
Frosting:
1/4 cup butter, softened
1 pkg cream cheese
1 tsp vanilla
2 cups icing sugar
1/2 cup cocoa
1/2 tsp cinnamon
1/4 tsp chili powder
splash of milk
Beat together your butter and cream cheese until the mixture is fluffy. Add in the vanilla, cocoa, cinnamon and chili powder. Add the icing sugar and beat well. If it's too thick add a splash or two of milk.
Did you know… Jeff never had dumplings in his stew until we were married! He was skeptical at first but now he’s been converted. He even had seconds (and thirds) last night claiming that they would just go soggy if he left them.
1 cup Partially Sifted Flour
2 tsp baking powder
½ tsp salt
½ cup milk
2 tbsp BCF Extra Virgin Canola Oil
Mix together the dry ingredients. Mix together the milk and oil and add to the dry ingredients mixing just until combined. Spoon the mixture into your stew in 3 or 4 globs. Cover with a lid and cook for 12-15 minutes. DO NOT REMOVE THE LID! Enjoy!
